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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt The dry ingredients form the base of our cupcake. All-purpose flour gives structure. Granulated sugar adds sweetness, while brown sugar provides a rich flavor. Baking powder and baking soda help the cupcakes rise. The spices—cinnamon, nutmeg, and ginger—bring that warm, seasonal taste. Salt balances the sweetness. - 1/2 cup canned pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients are just as important. Canned pumpkin puree gives moisture and flavor. Vegetable oil keeps the cupcakes soft. Eggs add richness and help them rise. Vanilla extract enhances the overall taste. - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1/2 teaspoon vanilla extract (for frosting) Whipped frosting is the crown on our cupcakes. Heavy whipping cream creates a light and fluffy texture. Powdered sugar sweetens the frosting, while vanilla adds a lovely aroma. This combination makes each bite delightful. - Preheat the oven to 350°F (175°C). - Line the muffin tin with cupcake liners. Start by warming your oven to 350°F. This step is key. It helps the cupcakes bake evenly. While your oven heats, grab a muffin tin and place cupcake liners inside. This makes for easy cleanup and adds a fun touch to your dessert. - Whisk together all dry ingredients in a large mixing bowl. In a big bowl, mix the dry ingredients. Combine flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them well. This mix gives your cupcakes that signature pumpkin pie flavor. Make sure there are no lumps for a smooth batter. - Mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla. Blend these ingredients until smooth. This mix adds moisture and flavor to your cupcakes. The pumpkin gives a rich taste and makes them fluffy. - Combine wet and dry ingredients and mix until just combined. Gently pour the wet mixture into the dry ingredients. Use a spatula to fold them together. Mix until just combined, being careful not to overmix. A few lumps are okay. This keeps the cupcakes light and airy. - Distribute batter into liners and fill two-thirds full. Spoon the batter into each cupcake liner. Fill them about two-thirds full. This allows room for the cupcakes to rise. It’s easy to get messy, but don’t worry; just keep it neat! - Bake for 18-20 minutes and cool in the tin for 5 minutes before transferring. Place your muffin tin in the oven. Bake for 18 to 20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, they’re ready! Let them cool in the tin for five minutes. Then, move them to a wire rack to cool completely. - Beat whipping cream, add powdered sugar and vanilla until stiff peaks form. While the cupcakes cool, it’s time for the frosting. In a bowl, whip the heavy cream. As it thickens, add powdered sugar and vanilla extract. Keep beating until you see stiff peaks. This frosting is light, sweet, and the perfect topping. - Pipe or spread frosting on completely cooled cupcakes. Once your cupcakes are cool, it’s frosting time! You can pipe or spread the whipped frosting on top. Feel free to get creative here. Add a sprinkle of cinnamon or nutmeg for extra flair. You can even garnish with a slice of candied pumpkin. Enjoy your delicious treats! To achieve moist cupcakes, I recommend using room temperature eggs. Cold eggs can lead to uneven mixing. Also, do not overmix the batter. A few lumps are okay. This helps keep the cupcakes soft and fluffy. For the best whipped frosting, consider using cold mixing bowls. Cold bowls help the cream whip faster. Adjust the sugar based on your taste preference. You can make it sweeter or less sweet based on what you like. To make your cupcakes look amazing, garnish them with a sprinkle of cinnamon or nutmeg. You can also add a slice of candied pumpkin on top. This adds both flavor and a pop of color. {{image_2}} You can enhance your pumpkin pie cupcakes in fun ways. Adding chocolate chips gives a sweet surprise in every bite. Nuts like walnuts or pecans add a nice crunch. You can also mix in other spices, such as cloves, for a warm, spicy twist. These small changes can make your cupcakes unique. While whipped frosting is light and fluffy, you can try cream cheese frosting instead. It has a tangy flavor that pairs well with pumpkin. If you want to switch things up, you can add flavored extracts. Almond or maple extracts can bring a new taste to the frosting. Experimenting with these options can lead to delightful results. If you need a gluten-free dessert, you can easily modify this recipe. Just swap the all-purpose flour with a gluten-free blend. Make sure the blend is suitable for baking, as it will help your cupcakes rise and stay soft. This change allows everyone to enjoy these tasty treats without worry. To store your pumpkin pie cupcakes, keep them at room temperature in an airtight container. This method keeps them fresh for up to three days. If your home is warm, consider refrigerating them. In the fridge, they can last about a week. Just remember, the fridge can dry them out, so seal them well. You can freeze these cupcakes for longer storage. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you're ready to eat them, take them out and let them thaw at room temperature for a few hours. If you have leftover whipped frosting, store it in the fridge. Place it in an airtight container. It can last for up to three days. When you are ready to use it again, whip it lightly to restore its texture. This will make it fluffy and easy to spread or pipe on your cupcakes. Yes, you can make these cupcakes ahead of time. Bake them a day or two before your event. After they cool, store them in an airtight container. Keep them at room temperature for best taste. You can frost them just before serving. This keeps the frosting fresh and fluffy. If you don’t have pumpkin puree, you can use butternut squash puree. It has a similar texture and flavor. You can also make homemade puree by cooking and blending pumpkin or squash. Just ensure it is smooth and thick for the best result. To make moist cupcakes, use room temperature eggs and oil. Do not overmix your batter; mix until just combined. Adding a bit more oil or even sour cream can help keep them moist. Also, try to bake them just until a toothpick comes out clean. Yes, you can use alternative sweeteners. Honey or maple syrup can replace sugar. Remember that these may change the texture a bit. Stevia or monk fruit sweetener can also work. Make sure to check the conversion rates for the best outcome. These pumpkin cupcakes are easy and fun to make. You learned about ingredients, steps, and tips for success. You can bake moist cupcakes with whipped frosting at home. Try different flavors and storage methods to keep them fresh. Don’t forget to make them your own! Enjoy the sweet results of your hard work. These cupcakes will impress everyone and make any occasion special. Embrace your baking skills and share your delicious treats!

Pumpkin Pie Cupcakes with Whipped Frosting

Delight your taste buds with these delicious Pumpkin Pie Cupcakes with Whipped Frosting! Perfect for fall gatherings, these moist cupcakes blend classic pumpkin flavors with a light and fluffy frosting. With simple ingredients and easy-to-follow instructions, making these treats is a breeze. Ready to wow your friends and family? Click through to discover the full recipe and enjoy the seasonal goodness today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup canned pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract (for frosting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract, blending until smooth.

        Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

            Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

              Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                While the cupcakes cool, prepare the whipped frosting. In a mixing bowl, beat the heavy whipping cream with an electric mixer until it starts to thicken.

                  Add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form.

                    Once the cupcakes are completely cool, pipe or spread the whipped frosting on top of each cupcake.

                      Optionally, sprinkle a little ground cinnamon or nutmeg on top of the frosting for an extra touch of flavor and garnish with a small slice of candied pumpkin, if desired.

                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes